Cashew Curry

Cashew Curry


  • 1-2 cup(s) of soaked raw cashews
  • 1 cup of coconut milk
  • 1 bell pepper, sliced
  • 1 tbsp. Grapeseed oil
  • 1 medium onion (diced)
  • 2-3 tablespoons of ginger
  • 4-6 tbsp. of Thai red or yellow curry powder
  • 3-4 tbsp. Sun-dried tomato blended
  • 1-2 tsp. Agave
  • 1 1/2 tbsp. garam masala
  • 2 tsp cumin
  • 2 tsp coriander. 


1. Sauté diced onions in grapeseed oil season with a pinch of salt and ginger.

2. Add the cashews, agave, red curry, tomato blended, cumin, coriander, garam masala, and ginger.

3. Let it cook for 2 minutes or until fragrant.

4. Add the sliced bell pepper or whatever vegetables you'd like and sauté for 5-8 minutes.

5. Stir in a cup of coconut milk.

6. Serve over wild rice, mashed purple yam, or quinoa.

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